A small, triangular seed, jet black in color, nigella is used mainly in Indian and Middle Eastern cooking. It is sometimes called black cumin or gith in India. It is essential in the Indian spice mixture panch phoron and is used extensively in lentil stews and vegetable curries. It was used as a condiment in ancient Rome before pepper was intoduced from the east. I have used it with ground lamb and red lentil soups. It gives an earthy, exotic flavor to dishes yet does not overpower the way cumin can. Seeds can be used whole or ground, but use quickly once ground as they lose their aroma.
